TY - JOUR
T1 - The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate
AU - Li, Zhaorui
AU - Cao, Yungang
AU - Wang, Yibing
AU - Li, Yingjie
AU - Liu, Zhenbin
AU - Zhu, Zhenbao
AU - Zhang, Huan
AU - Huang, Junrong
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2024/6/30
Y1 - 2024/6/30
N2 - The effects of resonant acoustic mixing (RAM) with different treatment times (0, 5, 10, 15, 20 and 30 min) on the structural and emulsifying properties of pea protein isolate (PPI) were investigated for the first time. Increasing the RAM treatment time from 0 to 20 min decreased the α-helix/β-sheet ratio and particle size of the PPI samples by 37.84 % and 46.44 %, respectively, accompanied by an increase in solubility from 54.79 % to 71.80 % (P < 0.05). Consequently, the emulsifying activity index of PPI (from 10.45 m2/g to 14.2 m2/g) and the physical stability of RAM-PPI emulsions were effectively enhanced, which was confirmed by the small and uniformly distributed oil droplets in the micrographs of the emulsions. However, excessive RAM treatment (30 min) diminished the effectiveness of the aforementioned improvements. Therefore, obviously enhanced solubility and emulsifying properties of PPI can be attained through proper RAM treatment (15–20 min).
AB - The effects of resonant acoustic mixing (RAM) with different treatment times (0, 5, 10, 15, 20 and 30 min) on the structural and emulsifying properties of pea protein isolate (PPI) were investigated for the first time. Increasing the RAM treatment time from 0 to 20 min decreased the α-helix/β-sheet ratio and particle size of the PPI samples by 37.84 % and 46.44 %, respectively, accompanied by an increase in solubility from 54.79 % to 71.80 % (P < 0.05). Consequently, the emulsifying activity index of PPI (from 10.45 m2/g to 14.2 m2/g) and the physical stability of RAM-PPI emulsions were effectively enhanced, which was confirmed by the small and uniformly distributed oil droplets in the micrographs of the emulsions. However, excessive RAM treatment (30 min) diminished the effectiveness of the aforementioned improvements. Therefore, obviously enhanced solubility and emulsifying properties of PPI can be attained through proper RAM treatment (15–20 min).
KW - Emulsifying properties
KW - Pea protein isolate
KW - Physical stability
KW - Resonant acoustic mixing treatment
KW - Structural modification
KW - Treatment time
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U2 - 10.1016/j.foodchem.2024.138541
DO - 10.1016/j.foodchem.2024.138541
M3 - Article
C2 - 38330601
AN - SCOPUS:85184523000
SN - 0308-8146
VL - 444
JO - Food Chemistry
JF - Food Chemistry
M1 - 138541
ER -